[[!meta date="2015-04-09"]]
[[!meta author="Tyler Cipriani"]]
[[!meta copyright="""
Copyright &copy; 2018 Tyler Cipriani
"""]]
[[!meta title="House American IPA"]]

This is a recipe that I play with quite a bit. I think I've dialed in
the malt bill and the hop additions over time; however, I'm constantly
playing with the hop varieties and, more rarely, the yeast. Below is a
recipe brewed on 2015-08-23 that I thought was particularly successful
given the amount of hop varieties with which I was unfamiliar.

Stats
-----

-   OG: 1.066
-   FG: 1.014
-   IBU (Tensith): 127.2
-   Batch Size: 6 Gallons
-   Boil Time: 90 Minutes
-   Mash Eff: 70%

Fermentables
------------

  Ingredient                   Amount    %      When
  ---------------------------- --------- ------ ------
  Colorado Malting Pale Malt   14 lbs    90.3   Mash
  Carapils                     1 lbs     6.5    Mash
  Bards Carastan               0.5 lbs   3.2    Mash

Hops
----

  Variety         Alpha   Amount      IBU    Form      Time
  --------------- ------- ----------- ------ --------- ---------
  NB HopShot      16.0    1 syringe   50.0   Extract   60 Min
  US Mosaic       13.0    1.00 oz     6.1    Pellet    0 Min
  US Citra        15.0    1.00 oz     7.1    Pellet    0 Min
  Topaz           15.0    1.00 oz     7.1    Pellet    0 Min
  Nelson Sauvin   12.5    1.00 oz     5.4    Pellet    0 Min
  Galaxy          15.0    1.00 oz     7.1    Pellet    0 Min
  Mosaic          13.0    1.00 oz     0.0    Pellet    Dry Hop
  Citra           15.0    1.00 oz     0.0    Pellet    Dry Hop
  Topaz           15.0    1.00 oz     0.0    Pellet    Dry Hop
  Nelson Sauvin   12.5    1.00 oz     0.0    Pellet    Dry Hop
  Galaxy          15.0    1.00 oz     0.0    Pellet    Dry Hop
  Simcoe          8.0     1.00 oz     0.0    Pellet    Dry Hop

Yeast
-----

  Strain   Amount             Starter
  -------- ------------------ ---------
  WLP001   1 New pack thing   Nope

Steps
-----

1.  1 tsp of Gypsum to mash water
2.  Dough in with 5.8 Gallons of Water at 155°F for a strike temp of
    145°F
3.  mash pH of 5.66
4.  Added another tsp of Gypsum
5.  Rest 30 mins
6.  Raise via flame to 155°F
7.  Adjusted mash pH 5.64
8.  Add ½ tsp phosphoric acid to sparge water
9.  Preboil pH 5.70
10. Preboil gravity 11.6 Brix for 8 gallons (1.047)
11. Add Wyeast Brewers Choice Nutrient at 7 mins
12. Add whirlfloc tablet at 2 mins
13. Add 5 oz of hops at flame out, whirlpool 15 mins
14. Turn off whirlpool pump and let rest 15 mins
15. Rack to fermentor
16. Oxygenate with mix-stir for 60 seconds
17. Pitch WL fancy new yeast pack
18. Fermentation temp initially 68°F
19. Let rise to wherever it wanted to go
